Chef Knives & Sharpening

It covers every blade and edge-maintenance tool a commercial kitchen relies on. That includes individual chef knives, full knife sets with blocks, speciality blades for bread, boning, filleting, carving and paring, plus the sharpening side — honing steels, manual and electric sharpeners, and whetstones. Brands like Victorinox, Global Knives and Vogue sit alongside more specialised options from Matfer Bourgeat and Sirman.

You'll find the full working range: classic chef knives, santoku and nakiri blades, bread and serrated knives, boning and filleting knives, carving and slicing knives, paring knives, and multi-piece sets. Hygiplas and Vogue cover colour-coded options suited to allergen-management kitchens, while Global Knives and Victorinox anchor the premium end of the range.

Victorinox Fibrox and Grand Maitre handles suit high-turnover kitchens where knives change hands often — the grip is secure even when wet, and the price per blade is easy to justify across a full brigade. Global Knives use a one-piece stainless construction favoured by chefs who want a lighter, more precise feel and maintain their own edge. Both ranges are well represented here, so your team can trial both styles.

As a general guide, a 20 cm to 25 cm chef knife handles most protein and vegetable prep, while a 15 cm to 18 cm blade is easier to control for detail work. Bread knives typically run 25 cm or longer for clean slicing. Boning and filleting knives sit shorter and more flexible. If your team runs a varied menu, a set — such as the Opinel Intempora five-piece block — covers the main tasks in one purchase.

Colour coding is a practical allergen and cross-contamination control, not just a compliance exercise. Hygiplas offers a broad colour-coded range at a price point that makes it realistic to kit out each section with dedicated blades. Pairing colour-coded knives with a clear storage and cleaning protocol gives your team a visible system that new staff can follow quickly.

A honing steel for daily realignment, a whetstone or pull-through sharpener for weekly edge restoration, and an electric sharpener for high-volume kitchens where manual sharpening takes too long — that combination covers most operations. Sirman electric sharpeners handle consistent throughput well. Matching the sharpening tool to the blade steel matters: softer European steel tolerates frequent honing, while harder Japanese steel benefits from less frequent, more careful whetstone work.

Hand washing in warm soapy water and immediate drying is the standard for quality blades — dishwashers can blunt edges and damage handles over time. Store knives on a magnetic strip, in a block or in individual blade guards rather than loose in a drawer. Hygiplas and Vogue both offer storage solutions to match their knife ranges. A consistent cleaning and storage routine meaningfully extends the working life of every blade.

Yes. Knife sets with blocks — including options from Opinel, Victorinox and Global Knives — give you a curated selection of blade sizes in a single purchase. For a venue opening, buying sets means every workstation starts with the same tools, which simplifies training and replacement. Your team can always add speciality blades later as the menu develops.

Members save off RRP across the full chef knives and sharpening range. Given that a working kitchen replaces blades regularly — through wear, loss or kitchen growth — those savings add up across a season. Membership covers the entire Chefs Depot catalogue, not just knives, so the benefit extends to every order your venue places.

We ship chef knives and sharpening equipment Australia-wide. Orders are packed to protect blades in transit, and the same delivery network covers metro and regional addresses. There are no category exclusions — whether you're ordering a single paring knife or a full set with a block and sharpening kit, your order ships to your venue.